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Carrot Marmalade


  • 4 cups chopped raw carrots
  • 3 cups granulated sugar
  • Juice and grated rind of one lemon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon


  1. Combine all ingredients in a heavy bottom pot and bring to a slow boil. Reduce heat to simmer and cook, stirring constantly, until thickened.
  2. Seal in sterilized 6-ounce jelly jars.

Yield: 4-5 (6 ounce) jars

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